Welltraveled eats for excursions

Well-traveled sandwiches for backpacks, beach bags and baskets

Imagine hiking a sun-dappled trail through the woods. Around a bend, you spot a sparkling lake and stop to enjoy the view. You reach in your backpack and pull out … a protein bar? Make that a hearty sandwich instead.

We’re talking “summertime fun, cold food that no one has to turn on the oven for, lots of good nutrition,” said Catherine Renzi of Yellow Springs Farm in Chester Springs. “My husband likes to go out fly fishing, and we certainly like to hike.”

She packs fruit, iced tea and sandwiches, featuring the farm’s artisanal goat cheeses like Goatza-rella, a riff on mozzarella.

“Most people think of buffalo mozzarella, and buffalo milk is in some ways similar to goat milk,” explained Renzi, who combines Goat-za-rella, heirloom tomatoes, basil and balsamic vinegar.

“I like the textures and flavors,” she added. “I think it looks beautiful, and I know we all first taste with our eyes.”

Another option: a Mediterranean pita sandwich.

“The pita pocket is fun,” Renzi said, “because if you don’t cut it open too much when you stuff it, it is very neat.”

So is chef Art Roman’s “bringalong boule” — a ball-shaped loaf that he hollows out and layers with favorite fillings.

“It is like a muffuletta,” described the owner of The Kitchen Workshop in Paoli. “Everything will be encased by the bread.”

Or try a Vietnamese banh mi sandwich on a baguette.

“They’re just the most delicious sandwiches, I think, because you can put anything on them,” said chef George Bieber of Shorty’s Sunflower Cafe in Pottstown and The Sunflower Truck Stop.

His backpack-friendly version includes hummus, cucumber, cilantro, carrot, grilled zucchini and jalapeño.

“Wrap it up and take it wherever you want,” he encouraged. “I would probably be hiking on a mountain or wooded path somewhere.” Caprese Sandwiches with Goat-za-rella INGREDIENTS 1 baguette or ciabatta bread 1 pound Goat-za-rella cheese 1 bunch basil 2 pounds heirloom tomatoes zleExtra-virgin olive oil, to driz

Aged balsamic vinegar, to drizzle

Freshly ground pepper, to taste

Coarse salt, to taste INSTRUCTIONS

Slice the bread, ciabatta or baguette, lengthwise. Slice the heirloom tomatoes and the cheese into ¼-inch-thick pieces. You may lightly warm or toast the bread, or just use a fresh loaf at room temperature. Drizzle the baguette with olive oil and balsamic vinegar. Layer the tomatoes and cheese on the bread and season with salt and freshly ground pepper. Garnish with basil leaves and sandwich the slices of bread together. Cut into four sandwiches and serve immediately.

This sandwich is all about the ingredients. Buy the very best olive oil and balsamic vinegar that your budget will allow. Freshly picked tomatoes and basil are found readily during August too. Local, fresh Goat-za-rella is made with sea salt and quality goat milk - no additives. Taste the difference! RECIPE COURTESY OF YELLOW SPRINGS FARM Mediterranean Pita Sandwich INGREDIENTS

1 pita pocket, white or whole wheat 3 ounces hummus 1½ ounces Iron Springs goat cheese, coarsely shredded on box grater or diced with knife

Shredded carrots, diced tomatoes and cucumbers — about 2 tablespoons of each

3 cured black olives, pitted and diced Olive oil, to drizzle Salt and pepper, to taste INSTRUCTIONS

Slice open pita pocket on one end. Spread hummus on both inside faces. Mix and toss other ingredients in a bowl, and add to center of pocket. The smoked paprika and oregano in the Iron Springs really add a nice flavor to this pita sandwich. Enjoy! RECIPE COURTESY OF YELLOW SPRINGS FARM Shorty’s Veggie Banh Mi INGREDIENTS 1 crusty French baguette 16 ounces hummus 1 cucumber, sliced thin

1 carrot, grated or fine julienne 1 jalapeño, sliced thin 1 cup cilantro, rough chopped

1 zucchini, sliced, grilled with olive oil and garlic INSTRUCTIONS

Carefully slice the baguette lengthwise. Spread the hummus inside the bread. Evenly spread your vegetables along the hummus-covered bread. Close the sandwich. Eat immediately or wrap it up to take with on a fun summer trip to the beach, park, hiking path, etc. RECIPE COURTESY OF SHORTY’S SUNFLOWER CAFE Bring-along Boule INGREDIENTS

1 boule (rustic, ball-shaped loaf of bread) Extra-virgin olive oil Hummus Spinach Sun-dried tomatoes Roasted red peppers, welldrained Kalamata olives Marinated mushrooms Artichoke hearts INSTRUCTIONS

Slice top off boule and reserve. Hollow out the loaf. Spread olive oil on the bottom and build eight to 10 layers of filling. (If bringing a cooler, can add meats and cheeses.) Replace top, wrap well with plastic wrap and refrigerate until ready to take on a picnic or hike. Cut into wedges on site. RECIPE COURTESY OF THE KITCHEN WORKSHOP

PHOTO BY EMILY RYAN This traditional caprese sandwich includes mozzarella, but Catherine Renzi suggests her Goat-za-rella instead.

PHOTO BY EMILY RYAN The Sunflower Truck Stop has served banh mi sandwiches.

PHOTO BY EMILY RYAN Grab a hat, picnic basket, bottle of wine and a couple of sandwiches.

PHOTO BY EMILY RYAN Try this veggie version of a Vietnamese banh mi sandwich.